Tips: Pizzelles

I make lots of pizzelle's every year around the holidays.
The recipe from betsy is a good one,,,but,,,I use anise oil
not the extract. The taste is 'true' with the oil. I have also found
that the small round medallion type design on some pizzelle
irons is not what I prefer but instead the snowflake type design
that is larger seems more delicate.
Trial end error is the best way to decide how much batter you should use
for each cookie. I use a heaping tsp and cook them slightly
to keep them white.
I also spray my irons lightly with pam once after they heat up,
even the nonstick ones. it helps!
Sometimes I roll them/ somtimes I make them cone shaped/
and sometimes I just let them stay flat.
I rub them with powdered sugar then wipe them off with a
small towel (brings out the design in the cookie) and then I lightly
dust the entire presentation with gold and silver edible glitter.
These have become an easy and inexpensive family tradition.